Taiwanese Salt and Pepper Chicken-Basil Peppercorn Chicken

• Meat

  • 2 Chicken thigh, boneless

• Produce

  • 1 small bunch Basil
  • 3 Garlic cloves
  • 2/3 cup Sweet potato starch

• Refrigerated

  • 1 Egg

• Condiments

  • 1 1/2 tbsp Soy sauce, light

• Baking & Spices

  • 1/2 tsp Chinese five spice
  • 1/8 tsp Chinese five spice powder
  • 1/4 tsp Curry powder
  • 4 tsp Salt
  • 1 tbsp Sugar
  • 4 tsp White pepper

• Oils & Vinegars

  • 1 Oil

• Beer, Wine & Liquor

  • 1 tbsp Beer

Found on chinasichuanfood.com

Description

Ingredients

• 2 boneless chicken thigh (around 320g)
• 2/3 cup sweet potato starch (or you can use other starch to replace it )
• 1 small bunch of basil
• oil for deep-frying
• 1 and 1/2 tablespoon light soy sauce
• 1 tablespoon beer
• 1/8 teaspoon Chinese five spice powder
• 3 garlic cloves, finely grinded
• 1 egg (smaller one)
• 1 teaspoon white pepper
• 1 tablespoon sugar
• 2 teaspoon of salt
• 1 tablespoon white pepper
• 1/2 teaspoon Chinese five spice
• 2 teaspoons salt
• 1/4 teaspoon curry powder

Directions

• Clean fresh basil leaves and drain completely with kitchen paper.
• Mix all the marinating ingredients with chicken meat. Combine well and set aside in fridge for 30 minutes to 1 hour.
• Add half of the flour in the marinating bowl and mix well.
• Heat up oil to 170 degree C. Place the remaining flour in the plate and coat each chicken pieces with a thin layer of flour.Slow the heat to medium heat and fry the chicken pieces for 2 to 3 minutes until golden brown.Transfer out and cool down slightly (around 2 to 3 minutes).
• Reheat the oil around 150 degree C and then add basil leaves in. And then continue heating the oil until really hot, return the fried chicken pieces to fry for around half minute.
• Mix the ingredients together and toast in a dry frypan over low–medium heat until fragrant.
• Sprinkle the seasonings; serve immediately with chilled beer.

Nutrition